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Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Lomo saltado


You'll need

600 gm beef bones 3 vine-ripened tomatoes, scored 2 tbsp olive oil 400 gm beef tenderloin, sliced across the grain into strips 5 golden shallots, cut into wedges 1 garlic clove, finely chopped 60 ml (¼ cup) soy sauce 2 tbsp white wine vinegar ½ aji amarillo (see note) 1 tbsp coarsely chopped coriander To serve: steamed rice

Method

  • 01
  • Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.
  • 02
  • Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.
  • 03
  • Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.
  • 04
  • Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.

Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.


This stir-fried beef dish, served with steamed rice, is an example of Peru's chifa cuisine - a style of Chinese-influenced cooking developed by early Chinese immigrants using Peruvian ingredients when their usual ingredients weren't available - Peking duck served with purple corn tortillas instead of the usual pancakes, for instance. This recipe was inspired by the version served at Lima restaurant Astrid y Gastón.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy shiraz.

Featured in

Jan 2013

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